Hello and Merry Christmas,
I am a total newbie when it comes to sausage making, and I am going to learn how to make fresh and smoked sausages over the holiday season. I have never used Stuffers mixes either. One of the many question that I have is when using the Moose salami mix or the Pepperoni mix what kind of smoking time have you tried and did you finish them with an water immersion cooking to bring them up to the right internal temperature. Also do you find using pork fat preferable to using Pork butt when trying to get the right fat mixture. Like I said I am going to learn how to do it then spend the rest of my life trying to perfect it. Any insight or tried wisdom would be of great help.
Cheers!!!